Even Stevens’ Salmon BLT
“The Salmon BLT has been years in the making. Salmon is just so popular in Utah. We knew it had a place on our menu, and we’d been toying around with it, but wanted to make sure it was unique. Getting the right balance with the fatty salmon was the difficult part, so we used vegetables and lemon to brighten it up. Giving the salmon a quick 40-minute cure gives us a consistent product at our 20 locations across the U.S.”
—Brandon Price
Executive Chef
The Players:
- Quick-cured, wild-caught salmon fillet
- Honey-smoked bacon
- Lemon and roasted garlic aioli
- Cherry tomatoes
- Arugula
- Ciabatta
Togo’s Pretzelrami
“The Pretzelrami is a perfect example of the focus on flavor and innovation at Togo’s. We are committed to creating the world’s tastiest sandwiches, with lean and tender meat, crisp and fresh toppings, and bread that smells heavenly. That’s led to a fervent fan base. Since we launched the Pretzelrami in May, it has been a top performer, receiving rave reviews from fans and positive feedback from guests.”
—Corey Wilde
Chief Development Officer
The Players:
- Pastrami
- Soft pretzel roll
- Aged white cheddar cheese
- Yellow mustard
- Dill pickles
Melt Shop’s Fried Chicken Melt
“The Fried Chicken Melt is our No. 1 seller and has been on the menu since day one. The goal was to create something familiar yet unique, and it was clear very quickly that we had created a very special hero menu item that people were talking about. We created a refined comfort-food experience in the accessible format of a sandwich, with a hit of cool factor.”
—Spencer Rubin
Founder & CEO
The Players:
- Hand-breaded fried chicken
- Pepper jack cheese
- Red cabbage slaw
- Melt Sauce
- Country white bread
